I love to combine two of my favorite things: brunch and Mexican Food. This was a hearty and delicious breakfast that I will certainly be making again.
Serves 1 (multiply as necessary)
You will need:
1 large potato (I used Yukon Gold – don’t use Red- the skin is to thin)
2 tablespoons reduced fat shredded cheddar jack cheese
1 tablespoon black beans
1 tablespoon finely diced tomato
a dollop of salsa
a dollop of fat free sour cream
Either bake the potatoes the night before, or just bake it in the microwave. The let it cool off for a few minutes.
Preheat the oven to 350 degrees. Cut the top off the potato and scoop out some of the insides. You are creating a potato bowl.
Spoon some black beans and tomato into the bottom of the potato. Then crack 2 eggs into the potato. Then bake for 30 minutes.
Remove from oven, top with cheese and return to oven for 5 minutes so that the cheese melts.
Top with salsa and sour cream and serve.